Cream of Spinach Soup
Cream of Spinach Soup. A delicious and creamy spinach soup that is so good for Fall. It uses seasonal fresh spinach greens that provide nutrition and warmth for cool nights.
Ingredients
- 1 lb Fresh Baby spinach leaves
- 3-4 Garlic cloves
- 1 Medium white onion (roughly chopped)
- 1 Green chili slit lengthwise (optional)
- 3-4 cup Vegetable/ chicken stock
- ¼ cup Milk of your choice (coconut/ dairy)
- 1 Nutmeg
- ½ - ¾ tsp Coarsely ground black pepper
- 2 tbsp Extra virgin Olive oil
- Salt (to taste)
Instructions
- Heat 2 tbsp oil in a Dutch Oven or a heavy bottomed pan. Add the roughly smashed and chopped garlic, saute for a minute and then add the onions and the green chili.
- Once the onions are light golden brown, add the spinach leaves. Stir this mixturewell on medium flame for about 5 minutes or until the spinach has wilted butdoes not change the color.
- Add in the stock as per desired consistency and let this come to a boil.
- Switch off, let it cool and puree until very smooth in a blender. You may use ahand immersion blender as well.
- Transfer this back into the dutch oven and let the soup simmer.
- Feel free to add in some more stock if need be, as per desired consistency.
- At this stage, add in about half teaspoon black pepper and grate in some nutmeg.
- Give this a mix and add the milk (coconut/ dairy).
- Check for seasoning and let this soup simmer for another couple of minutes.
- Switch off and serve immediately with some fried bread croutons or some sourcream and another dash of freshly ground black pepper.